Chicken Zoodle Soup with Pasta

This delicious, versatile chicken zoodle soup is made from scratch and contains a mixture of vegetable noodles and wheat vermicelli. So it is not only full of goodness but also satisfying. It's the perfect healthy comfort food!

This chicken zoodle soup is made using spiralized vegetables as well as some vermicelli noodles.  It contains half the usual amount of noodles.  

The addition of the veggie noodles means that this soup has half the calories of typical chicken noodle soup.  The proportions used in this recipe make enough soup to feed 6 hungry chicken noodle soup fans and no one will complain there are not enough noodles (even though you'll only need to use 3 vermicelli nests).

So if you want a lower calorie dish that's both delicious and filling then this chicken zoodle soup is for you!

Chicken zoodle soup ingredients

I used skinless chicken thighs as the basis for this low carb chicken noodle soup.  In addition to the zoodles (spiralized zucchini) I also used spiralized carrot, celery root and swede (rutabaga) for more flavour and bulk.  My choice of herbs and spices included a bay leaf, allspice and fresh parsley (for me essential in any chicken soup recipe).  I added a little turmeric for more colour (optional) and popped a couple of chicken stock cubes (bouillon) into the pot. 

Can I omit the pasta

Yes, you can! You can serve this chicken zoodle soup gluten free by replacing the wheat pasta with more spiralized vegetables.  Topping it up with more zucchini works well (adding more carrot might make the soup too sweet but the choice is yours).  Alternatively add 1 medium spiralized white potato along with the carrot and the rest of the vegetables.

Step-by-step recipe instructions

1.Place the chicken in a pot, add the water, cover and bring to a boil.

2. Remove the white residue that will appear on top, then add in the bay leaf, allspice, stock cubes and parsley and simmer, covered, for 30 minutes.

3. In the meantime spiralize the vegetables and boil the wheat vermicelli in salted water (according to packet instructions).

4. Remove the parsley from the soup (and discard).  Remove the chicken from the pot, separate the meat from the bone and place the meat back in the pot.  Add in the veggie noodles (not the zucchini), turmeric, cover and bring to the boil again then simmer for about 5 minutes.

5. Add the zucchini, cook for another minute then remove from the heat and serve!

Top tip

I recommend adding the vermicelli into the pot just before serving (it will get mushy if you leave it in the pot for a while).  Alternatively add small amounts into individual portions.

Top tips 

• I do not recommend using chicken breast in this recipe (it will get tough after prolonged cooking).
• It is important to add the spiralized zucchini into the soup towards the end and cook for only 1 minute (zucchini needs less time to cook than other vegetables).
• Adjust the amount of water to suit your preference. Start with a little less than the recommended amount and top up later if needed.
• The vermicelli should be boiled separately (so it doesn't become mushy), not in the soup. Add the pasta into the soup just before serving or add small amounts into individual portions.
• Use 1-2 tablespoons of cooked pasta per serving.
• Adjust the seasoning just before serving - you may not need to add any salt, only pepper to taste.
• I used turmeric for colour but this is optional.
• Keep refrigerated (without adding the pasta) for up to 3 days.
• Freeze individual portions without the wheat pasta for up to 3 months. Defrost, boil the pasta and serve with the soup.

Substitutions

• Chicken thighs: Substitute 4 drumsticks or 1.5 leg quarters.
• Vermicelli: Use filini (very thin pasta), egg noodles or capellini.
• Garnish with chives, dill, fresh thyme or cilantro/fresh coriander instead of the parsley.
• Carrot: Substitute butternut squash or sweet potato.

What other spiralized vegetables can be used

You can use fewer vegetables than I have or swap them for different ones.  Butternut squash or sweet potato would be good alternatives for carrot (though using both might make the soup too sweet).  You can also add parsnip or even white potato.  The swede (rutabaga) can be replaced with turnip.

Top tip

If you decide to use more vegetables in this chicken zoodle soup you may not need to add the pasta.

You might also like

• Spiralized Vegetable Noodle Soup (Low Carb)
• Polish Chicken Noodle Soup (Rosol)
• Polish Egg Drop Doodles Chicken Soup (Lane Kluski)

Check out also this collection of easy one pot chicken recipes.

Keep in touch!

How has this chicken zoodle soup turned out for you?  Did you make any swaps? Let me know in the comments below, thanks.

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Recipe

Chicken Zoodle Soup with Pasta

This delicious, versatile chicken zoodle soup is made from scratch and contains a mixture of vegetable noodles and wheat vermicelli. So it is not only full of goodness but also satisfying. It's the perfect healthy comfort food!

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Course: Lunch

Cuisine: low carb

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Calories: 146kcal

Author: Monika Dabrowski

Equipment

• ▢
  Spiralizer
• ▢
  Large pot

Ingredients

• ▢ 3 chicken thighs skinless
• ▢ 1 medium carrot peeled
• ▢ 1 small zucchini
• ▢ 1 piece of celeriac/celery root the size of a medium potato, peeled
• ▢ 1 small piece of turnip/swede the size of a small potato, peeled
• ▢ 5⅘ cups (1.4 l) vegetable stock adjust the amount to suit your taste
• ▢ 3 thin vermicelli nests or equivalent amount filini pasta
• ▢ 1 bay leaf
• ▢ 2 whole allspice or ⅕ teaspoon ground allspice
• ▢ ⅓ teaspoon turmeric powder adds colour (optional)
• ▢ Handful of fresh parsley
• ▢ Sea salt and pepper to taste

Instructions

• In a large pot combine the chicken with the water (add a little less than the recommended amount to start with), cover and bring to boil. Once bubbles start appearing lower the heat to a simmer, skim foam, add the stock cubes, a handful of fresh parsley, bay leaf and allspice, cover and continue simmering for 30 minutes.
• In the meantime boil the vermicelli in salted water (approx. 3 minutes), strain and set aside.
• Spiralize the celeriac, carrot, turnip and zucchini (place the spiralized zucchini in a separate bowl) and set aside.
• After 30 minutes of cooking remove the parsley (do not remove the soup from the heat), place the chicken on a plate/cutting board, separate the meat from the bone and put the meat back in the pot.
• Add the turmeric (optional), celeriac, turnip and carrot, cover and continue simmering for 5 minutes (you might have to bring the soup to the boil again after you've added the vegetables and then lower the heat to a simmer). Add the zoodles (zucchini), stir and cook for 1 minute. Remove from the heat, top up with more water if required and adjust the seasoning.
• If you plan to serve the soup straight away add the vermicelli into the pot. Alternatively add small amounts to individual soup portions (if you leave the vermicelli in the pot it will become soft and mushy). Serve with a garnish of fresh herbs.

Notes

• I do not recommend using chicken breast in this recipe (it will get tough after prolonged cooking).
• It is important to add the spiralized zucchini into the soup towards the end and cook for only 1 minute (zucchini needs less time to cook than other vegetables).
• Adjust the amount of water to suit your preference. Start with a little less than the recommended amount and top up later if needed.
• The vermicelli should be boiled separately (so it doesn't become mushy), not in the soup. Add the pasta into the soup just before serving or add small amounts into individual portions.
• Use 1-2 tablespoons of cooked pasta per serving.
• You can omit the pasta and use more zoodles instead.
• Adjust the seasoning just before serving - you may not need to add any salt, only pepper to taste.
• I used turmeric for colour but this is optional.
• Keep refrigerated (without adding the pasta) for up to 3 days.
• Freeze individual portions without the wheat pasta for up to 3 months. Defrost and heat up then boil the pasta and serve with the soup.
• Substitutions: You can use less vegetables than I have or swap them for different ones.  Butternut squash or sweet potato would be good alternatives for carrot (though using both might make the soup too sweet).  You could also use different herbs for garnish.  I used parsley and dill but chives or cilantro would work well too.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 4g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 306mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1808IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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